Types Of Pasta - Different Types Of Pasta, List of Italian Pasta Types Search Types Of Pasta Pasta is the term used to describe Italian variants of noodles, made from dough of flour and water, with or without eggs. It is boiled before consumption and is usually prepared with various sauces. Pasta is basically available in two basic styles i.e. dried and fresh. Within these two styles, there are many types of the Italian food. One of the most popular Italian dishes, consumed throughout the world, pasta can be divided into different types, on the basis of its shape. In fact, it is believed that there are as many as 350 different shapes, and thus types, of pasta. In the following lines, we have mentioned the basic categories of pasta and also provided a list of the most famous Italian pasta types. Long Form Pasta (Strand Pasta) The long form pasta is thin, long and cylindrical in shape, something that you can twist around your fork. Available in variety of widths, right from the thinnest angel hair to the plumpest bucatin, it can be round or flat, solid or hollow.

Ribbon pasta, a sub-category of long form pasta, can be distinguished by flat cuts Short Form Pasta As opposed to strand pasta, short form pasta is small in size. It can be sub-categorized into tubular pasta, shaped pasta and stuffed pasta. Tubular pasta can be of any size, being or ridged, straight-cut or diagonally cut. The twisted or curled varieties of pasta are included in shaped pasta. Stuffed pasta, as the name suggests, is hollow and has stuffing inside.

Acomo Pepe (tiny, bead-shaped pasta) Bucatini (thick, hollow straws of pasta) Bumbola (bee-shaped pasta) Cannelloni (meat-filled tubes of pasta) Capelli d'angelo (Angel Hair pasta - thinnest long shape pasta) Capellini (very thin, round pasta strands) Conchiglie (seashell-shaped pasta) Cavatappi (tubular, corkscrew or spiral shaped pasta) Cresti di gallo (curved-shape pasta, brown in color) Ditali/ditalini (Short pasta tubes, similar to macaroni) Farfalle (medium-size pasta, with crimped center & pinked edges; bow tie shape) Fettucine (flat, wide pasta strands) Fusilli (hollow, corkscrew or spiral shaped pasta) Gemelli (medium-sized pasta, like two short pieces of tubular spaghetti twisted together) Gnocchi (small dumplings, made from potato, flour or semolina) I gomiti (short and curved, tubular pasta with semi-circle shape) Lasagne (ripple-edged strips, about 2-1/4-inches wide and 10-inches

 long) Linguine (narrow, flat pasta) Lumaconi (big pasta shells, often used for fillings) Mostaccioli (diagonally cut, tubular-shaped pasta) Macaroni (long or short cut, pasta tubes) Orecchiette (small, ear-shaped pasta) Orzo (pasta usually used in soups) Penne rigate (diagonally cut, tubular-shaped pasta with ridged surface) P (fat hollow strands) Perciatelli (fat, hollow pasta strands) Radiatore (short, chunky, ruffled-shaped pasta) Ricciolini (two-inch pasta strips, twisted gently) Rotelle (corkscrew or spiral shaped pasta) Rravioli (pasta cushions, filled with meat or spinach) Rigatoni (large, ribbed tubes) Rotini (corkscrew or spiral shaped pasta, about 1-1/2-inches long) Spaghetti (round, thin pasta strands) Tagliatelle (thin strips of ribbon pasta) Tortellini (little pasta 'hats' with meat filling) Trenette (long, narrow strips of pasta) Vermicelli (round, thin pasta strands - thinner than spaghetti) Ziti riigati

 (medium-sized tubular pasta, slightly curved) How to Cite Pasta Shapes Dictionary - Pasta Fits Pasta Shapes Dictionary Contact Us Pasta Shapes Dictionary There is a pasta shape to complement every pasta dish out there.

Pairing the correct pasta shape can make a big difference in your overall satisfaction when cooking. Pasta shapes with holes or ridges like mostaccioli or radiatore are perfect for chunkier sauces, but remember no matter what shape you chose, portion control is key. The Shapes Acini di Pepe (“Peppercorn”) Acini di Pepe is perfect to use in soup recipes. Include them with plenty of vegetables in broths and you’ll have a wonderful outcome. Alphabet Pasta This favorite kids’ shape makes any meal fun. Have a child that’s too picky to eat their veggies? Pair alphabet pasta with some vegetables or soup to win them over. Recipes Anelli Small rings of pasta. It can be used in various soups and is also a complement to the fresh vegetables in a number of salads. Its smaller version, Anellini, can also be used in its place. Recipes Angel Hair Long, thin noodle with a round shape. It can be used with light sauces and vegetables as well as traditional Italian sauces. Although it resembles another spaghetti, another long and thin pasta, Angel hair is much more fine. Recipes Bucatini This straw-like pasta is shaped like thick Spaghetti but is hollow in the center.

Bucatini is the perfect choice for nearly any sauce, or it can be baked in casseroles or stirfried in dishes. Try it with different lean proteins and sauces for a change of pace. Recipes Campanelle (“Bells”) Campanelle pasta resembles a small cone with a ruffled edge. Campanelle pasta can be paired with lean proteins, vegetables or sauces of any base. These shapes can also be a treat in a cold pasta salad. Recipes Cappelletti Cappelletti pasta is folded and then twisted to form the shape of a small hat. On occasion, this pasta is sometimes referred to as an alpine hat. Recipes Cavatappi (“Corkscrew”) The tight spiral locks-in the flavor, allowing the shape to pair with both simple and sophisticated sauces. Pair Cavatappi with sauces of any base or partner it with vegetables or lean protein and this pasta is sure to impress. Also, these shapes are great when used in pasta salads. Recipes Casarecce Casarecce pasta is shaped like a very narrow, twisted and rolled tube. This pasta is best used when served with chunky sauce and can be used in a variety of casserole dishes.

Recipes Cavatelli Cavatelli resembles tiny hot dog buns. These shapes are commonly served with thick, chunky sauces or in pasta salads. Cavatelli pairs nicely with meat, cream, seafood or vegetable sauces. Recipes Conchiglie (Shells in Small, Medium, and Large) Shells make a great addition to soups or as the base of a wonderful salad. For a fun twist on a time-honored tradition, try remaking your favorite Macaroni and Cheese using Shells. Large Shells are best when stuffed with your favorite mixtures of cheese, meat and vegetables. Stuff with meat flavored with taco seasoning, top with salsa and bake for a delicious Mexican dish, or create your own stuffed treat. Recipes Ditalini (“Little Thimbles”) This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes. Recipes Egg Noodles (Medium and Wide) (From “Nudel,” German meaning paste with egg) – This size of Egg Noodle can be baked, tossed in soups or salads, or topped with cream, tomato, cheese or meat sauces.

Go beyond the traditional Stroganoff and use Wide Egg Noodles to create soups, salads and casseroles. Or, top with a variety of sauces. Recipes Elbow Macaroni A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes. Elbow Macaroni is traditionally used to make Macaroni and Cheese, but why not change it up and add in some seasonings, proteins, or veggies for a delightful dish. Recipes Farfalle (Bow Ties) (“Butterflies”) Bow Ties brighten any meal with their interesting shape. Thick enough for a variety of sauces, or a perfect addition to a number of salad or soup recipes. Recipes Farfalline Farfalline is a small version of the bow tie or butterfly shaped pasta. This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes. Recipes Fettuccine This thick ribbon-like pasta is often paired with thick meat-based sauces. One of the more popular pasta recipes is the rich fettuccine alfredo sauce.

Recipes Fideo Short thin strands of pasta that are slightly curved. Fideo pasta is commonly partners with veggies and lean proteins to be used in various soup recipes. Recipes Fusilli (“Twisted Spaghetti”) This long, spiraled shape can be topped with any sauce, broken in half and added to soups, or turned into a beautiful salad. Fusilli also bakes well in casseroles. Recipes Gemelli (“Twins”) Add a touch of style to any dish with this distinctive shape. Gemeilli pairs nicely with meat, cream, seafood and vegetable sauces. Recipes Gigli (“Lilies”) Gigli is a fluted edge piece of pasta that has been rolled into a coneshaped flower. Gigli is perfect for heavier sauces, like cheese, meat and tomato or it is a perfect addition to a number of casseroles. Recipes Lasagna (From “lasanum,” Latin for pot) Create original Lasagna casseroles by using chopped vegetables, cheeses and any kind of sauce. You can also assemble your casserole and freeze it for a later meal. Recipes Lasagne This wide flat-shaped pasta is arguably one of the oldest types of pasta.

The word Lasagne refers to a dish made with Lasagne sheets alternating with sauces and other ingredients in many languages. Recipes Linguine (“Little Tongues”) A great shape to complement a variety of sauces. Also a good choice for salads and stir-fry dishes. Recipes Mafalda This flat wide ribbon pasta is said to be similar in shape to the lasagne noodle but with a slightly narrower in size. The pasta comes in both short and long lengths. Recipes Manicotti (“Small Muffs”) Stuff Manicotti with a mixture of meat, cheese and vegetables, top with your favorite sauce, and bake. Recipes Orzo (“Barley”) This small, grain shaped pasta can be topped with any sauce, added to soups, or baked as a casserole. Perfect as a side dish as well as a main course. Recipes Pappardelle This Italian flat pasta is usually cut into a broad ribbon shape. It’s width is between Lasagna and tagliatelle. Pappardelle goes great with heavy rich sauces. This pasta is very popular during the winter months. Recipes Pastina This super tiny pasta is perfect for children. They are traditionally used in soups with Italian and Turkish cuisine.

Recipes Penne (“Quills” or “Feathers”) Penne complement virtually every sauce and are exceptional when paired with a chunky sauce. Penne pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes. Recipes Penne Mostaccioli (“Quills” and “Small Mustaches”) This tubular pasta complements a variety of sauces, is frequently used in salads, baked in casseroles, or made into stirfry dishes. Recipes Penne Rigate (“Quills” or “Feathers”) Penne compliment virtually every sauce and are exceptional when paired with a chunky sauce. Penne Rigate are ridged and ideal to lock-in flavor. Penne Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes. Recipes Pipe Rigate A hollow curved pasta that resembles a snail shell. This shape has a wide opening at one end and the other end is flattened. Pipe Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oilbased sauces. Recipes Pipette Rigate This shape is a smaller version of Pipe Rigate.

Pipette Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil-based sauces. Also, these shapes are great for baking dishes. Recipes Radiatori (“Radiators”) This ruffled, ridged shape adds elegance to any sauce. It also works well baked in casseroles, or used in salads and soups. Recipes Rigatoni (“Large Grooved”) Rigatoni’s ridges and holes are perfect with any sauce, from cream or cheese to the chunkiest meat sauces. Recipes Rotelle (“Little Wheels”) The cartwheel is not a classic Italian shape, but due to the variety of color and entertaining shape they are a crowd favorite. Because the spokes of the wheels are good for capturing flavor, these shapes are easy to pair. Rotelle pasta pairs nicely with meat, cream, seafood or vegetable sauces. Recipes Rotini (“Spirals” or “Twists”) Rotini’s twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce, or you can use it to create fun salads, baked casseroles, or stir-fry meals. Recipes Ruote (Wagon Wheels) (“Wheels”) Wagon Wheels make interesting salads, casseroles and stir-fry dishes.

Add to soups, or simply top with sauce and enjoy. Recipes Spaghetti (“A length of cord”) America’s favorite shape, Spaghetti is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes. Go beyond tomato sauce and see what your favorite becomes. Recipes Tagliatelle The Tagliatelle pasta is long and ribbon-like in shape, very similar to the fettuccine. It can be served with an array of sauces but a classic meat sauce tends to be the way to go. Recipes Thin Spaghetti Thin Spaghetti is very similar to Vermicelli. Each one is slightly thinner than Spaghetti. Thin Spaghetti is perfect topped with any sauce, or as a salad or stir-fry ingredient. Recipes Tortellini Tortellini is a ring-shaped pasta typically stuffed with meat, cheese or vegetables. Tortellini is commonly served in a broth or cream sauce. Recipes Tortiglioni Tortiglioni is narrow, tubular pasta. This shape is commonly used to add decoration to salads or paired with a simple sauce. Recipes Tripolini Tripolini is a tiny bow tie-shaped pasta used in soups and salads or paired with a simple sauce.

Recipes Tubini A medium-sized, tubular pasta shape, Tubini is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals. Recipes Vermicelli (“Little Worms”) Slightly thinner than Spaghetti, Vermicelli is good topped with any sauce, or as a salad or stir-fry ingredient. Recipes Ziti (“Bridegrooms”) A medium-sized, tubular pasta shape, Ziti is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals. Pasta - definition of pasta by The Free Dictionary Pasta - definition of pasta by The Free Dictionary (päs′tə) n. 1. Unleavened dough, made with wheat or other flour, water, and sometimes eggs, that is molded into any of a variety of shapes and boiled. 2. A prepared dish containing pasta as its main ingredient.

[Italian, from Late Latin, paste, pastry cake; see paste1.] pasta (ˈpæstə) n (Cookery) any of several variously shaped edible preparations made from a flour and water dough, such as spaghetti [Italian, from Late Latin: paste1] pas•ta (ˈpɑ stə; esp. Brit. ˈpæs tə) n., pl. -tas. a food preparation of thin, unleavened dough, processed into a variety of forms, as spaghetti or ravioli. [1870–75; < Italian < Late Latin. See paste ] pas′ta•like`, adj. pasta - a dish that contains pasta as its main ingredient dish - a particular item of prepared food; "she prepared a special dish for dinner" spaghetti - spaghetti served with a tomato sauce cannelloni - tubular pasta filled with meat or cheese lasagna , lasagne - baked dish of layers of lasagna pasta with sauce and cheese and meat or vegetables macaroni and cheese - macaroni prepared in a cheese sauce 2.

alimentary paste solid food , food - any solid substance (as opposed to liquid) that is used as a source of nourishment; "food and drink" bowtie pasta , farfalle - pasta shaped with scalloped edges and pinched in the middle, suggestive of a bow tie noodle - a ribbonlike strip of pasta orzo - pasta shaped like pearls of barley; frequently prepared with lamb in Greek cuisine spaghetti - pasta in the form of long strings tortellini - small ring-shaped stuffed pasta ziti - medium-sized tubular pasta in short pieces rigatoni - tubular pasta in short ribbed pieces fedelline - extremely fine pasta thinner than vermicelli linguine , linguini - pasta in long slender flat strips fettuccine , fettuccini - pasta in flat strips wider than linguine vermicelli - pasta in strings thinner than spaghetti macaroni - pasta in the form of slender tubes lasagna , lasagne - very wide flat strips of pasta penne - pasta in short tubes with diagonally cut ends cappelletti , ravioli - small circular or square cases of dough with savory fillings tagliatelle - pasta cut in narrow ribbons manicotti - large pasta tubes stuffed with chopped meat or

 mild cheese and baked in tomato sauce couscous - a pasta made in northern Africa of crushed and steamed semolina dumpling , dumplings - small balls or strips of boiled or steamed dough mostaccioli - pasta somewhat resembling little moustaches pasta Types of pasta agnolotti, bavette, bombolotti, bucatini, cannelloni, cappelletti, cellentani, conchiglie, ditali, farfalle, fettuccine, fettucine, or fettucini, fusilli, gnocchetti, gnocchi, lasagne, lasagnette, linguine, lumache, macaroni, maultaschen, noodles, orecchiette, paglia e fieno, pappardelle, penne, pipe, ravioli, rigatoni, ruote, spaghetti, spätzle or spaetzle, taglioni, tagliatelle, tortellini, tortelloni, tortiglioni, vermicelli, zita or ziti Translations Italian Long Pasta Shapes Italian Long Pasta Shapes While bead-like Fregola Sarda may predate all other Italian dried pasta, it was not

 a production product.

Pasta production began in Sicily some time before 1150 CE, and really took off in Naples some time later. The climate and breezes at Naples was just right for air drying pasta on a large scale. Simple long forms, mainly spaghetti and vermicelli, totally dominated because they could be hung out to dry efficiently, dies for these shapes were easy to make, and they could be handled by the primitive person powered pasta extrusion machines available at the time. Today, with modern extrusion and drying equipment, there are many more long shapes, and though short shapes now outnumber them 10 to 1, a number of long shapes continue to be very popular. Those with photos on this page were all purchased in Los Angeles, California. Bucatini - 024; Hollow Spaghetti] This popular pasta is thicker than spaghetti, but it cooks well because it is hollow. Moisture doesn't have to penetrate all the way to the center because there is no center. The photo specimens were 10 inches long and 0.110 inch diameter. Candele - [244 (Bronze die); Candles] Basically, these are oversize Ziti.

One use for these is to stuff with whole asparagus spears, then layer in a casserole with sauce and cheese. They can be stuffed with other stuffings by use of a pastry pipe. Of course, they can also be served unstuffed with a sauce, still usually baked in a casserole. There is also a Candella Penne version with diagonally cut ends. The photo specimens were 9.5 inches long and 0.58 inch diameter. Capelli d'Angelo Nests - [281, Barbine a nido] These pasta nests are quite popular. They are often cooked, then set on a plate with a cheese sauce poured over, or they may be dropped into a small bowl with sauce over. The photo specimen was 2.5 inches diameter and 1.0 inch high, made up of pasta 0.40 inch diameter. Capellini - [036] This is the thinnest member of the spaghetti family, die #1 in most systems. The photo specimens were 10.15 inches long and 0.040 inch diameter but some manufacturers go as low as 0.035 inch.

Ciriole - [038] Made in Umbria by twisting and stretching a ribbon of pasta until it's about twice as thick as Spaghetti . You're not likely to find it anywhere far from Umbria. Fedelini Similar to Spaghetti but thinner, 0.055 inch diameter. Ferretto Calabro - [300] This pasta has the same "S" shaped cross section as Casaricci but is much smaller in width and thickness. It is also a lot longer, being the full pasta length of 42 inches folded to 21.5 inches long. It is 0.31 inch wide and 0.17 inch thick. As with Casaricci, this form is very good at holding moderately thick sauces. Fettuccini - [015; Lasagnette, Fettucce, Tagliatelle] This is probably the most popular of the wider ribbon pastas, and holds medium to heavy meat sauces well. It needs a bit more care than linguini at the start of cooking because it has a tendency to stick together until the water is back up to a boil.

There is no definitive difference between Fettuccini and Tagliatelle , and both can vary greatly in width. In North American practice, "Fettuccini" more often implies dried pasta, while "Tagliatelle" more often implies fresh pasta. The photo specimens were 10.2 inches long, 0.180 inch wide and 0.045 inch thick. Fettuccini Nests - [320; Tagliatelle] This flat ribbon pasta is sold also as "nests". There is no definitive difference between Fettuccini and Tagliatelle . The photo specimens were 0.26 inch wide and 0.035 inch thick. They were labeled "Tagliatelle", but were actually narrower than nests from other makers labeled "Fettuccini", so width is not definitive. Waverly Root holds they are the same thing, with "Fettuccini" the Roman name and "Tagliatelli" used elsewhere. Fettuccini is usually used with heavier meat sauces.

Fusilli Bucati Lunghi - [026; Fusilli col Buco, Long Springs] These consist of a long hollow pasta, similar to bucatini, wrapped in the manner of a coil spring. The photo specimens were made from 0.115 inch diameter tube, wound to 0.27 inch diameter spirals 9 inches long (or more than twice that if you measure around the loop, but the loop will be broken in many cases). Lasagne - [044] This is the fancy version, strongly ridged with ruffles on both sides. Other versions are made, including flat, ridged without ruffles and ruffles on just one side. Lasagne is often made fresh, in which case it will be flat without ridges or ruffles. The photo specimens were 10 inches long, 2 inches wide and with a wall thickness of 0.048 inch, but it may be considerably wider (up to 4"). It is used mainly to make a casserole called "lasagne al forno" in Italy and in the U.S. just "lasagne". There are also "no boil" versions which don't require pre-cooking.

It appears the Romans prepared a dish similar to lasagne but with fresh pasta rather than dry (and no ruffles), and possibly the Greeks before them. Lasagne - [258 (bronze die)] This is as fancy as lasagne gets, strongly ridged, with ruffles on both sides, and extruded through bronze dies for better sauce adhesion. The photo specimens were 11 inches long, 2.13 inches wide and with a wall thickness of 0.045 inch. Lasagnette - [108] This pasta may be cut short, as in the photo, or be around 11 inches long. It also comes in the same three styles as Lasagne : ruffles both edges, ruffles one edge, and no ruffles. Long ones can be used similarly to regular lasagne, and short cuts are decorative served with pesto. I have not yet obtained them in Italian, so the photo specimens (#233) are Polish, made from bread flour but using a standard Italian die. The main visual difference would be color. These were typically 0.032 inch thick, 0.75 inch wide and 1.5 inches long.

Same as Lasagnette except in lengths longer than the standard 10". Lingue de Suocera - [121; Mother-in-law tongues] This is a multicolor pasta from Puglia. It is fairly wide, has sharp saw tooth edges and it is twisted. Dried, it is available commercially, at an extremely high price, often over US $20 per pound. The photo fragment is © Foodiva's Kitchen where Maya provides complete instructions on how to make this at home - if you dare. Linguine - [023; Linguini, Linguelline, Bavette fino, Bavettine, Linguittine, Radichini] This is one of the most popular long pastas in Italy and in North America, and certainly one of mine. It cooks fairly quickly and holds sauces better than spaghetti due to its flattened oval shape. Generally about 10-1/2 inches long, 0.090 inch wide and 0.045 inch thick. Mafalde Mafaldine - [045] A long ribbon pasta with ruffled edges. It is pretty much identical to Riccia .

The photo specimens were 0.48 inch wide by 9.2 inches long. Can be used like a mini lasagne in a casserole or eaten with sauce on a plate. Mezzanelli - [282] This long hollow pasta is just like Bucatini except larger in diameter, and identical to #333 Regine. The photo specimens were 10.0 inches long and 0.175 inch diameter. This is not an easy pasta to find, but the larger size of Greek Pastichio is exactly this size (the smaller is the same size as bucatini). Mezzanini - [322 bronze] This long hollow pasta is similar to 282 Mezzanelli except about twice the diameter The photo specimens, extruded through bronze dies, were 20.5 inches long and 0.34 inch diameter. Ondine - [335] These corrigated sheets of pasta are meant for easy production of recipes such as lasagne. They ar 7 by 6-1/4 inches and 0.030 inch thick. The package comes with two fitted aluminum pans.

They are designed not to need pre-cooking, just soak a few minutes in warm water, then assemble with the sauce. Ingred: enriched semonlina. Pappardelle - [283 bronze die] This is a wide flat ribbon pasta generally served with meaty sauces. The photo specimens, extruded through bronze dies, were 44 inches long folded in drying to 21.2 inches. Width was 0.52 inch and thickness 0.050 inch. This shape is often made fresh. Perciatelli - [124] These hollow tubes are very similar to Bucatini , but just a little larger diameter. They are about 0.115 inch diameter and 10 inches long. Flat ribbon noodles similar in form to tagliatelle but made with 80% buckwheat and 20% wheat flour. These are popular in the Alpine region of northern Italy where buckwheat grows much better than durum wheat. Regine Identical to Mezzanelli , tubular, 10 inches long and 0.175 inch diameter. Reginelle A wide ribbon pasta with ruffled edges.

See also previous definition 147 . Riccia - [107] Very similar or identical to Mafaldine , about 1/2 inch wide and is sometimes ruffled on one edge only instead of both edges. Ricciolini - [093; Riccioline, Sfresatine, Manfredine, Fettuccia riccia] Similar to Tagliatella, but wider at about 0.59 inch. Spaghetti - [040] Once practically the only form for dried pasta due to manufacturing considerations, spaghetti is still quite popular, particularly in North America. Personally, I prefer linguini, but use spaghetti for recipes where it is traditional. The photo specimens were 10.15 inches long and 0.075 inch diameter. Spaghetti alla Chitarra - [037] This pasta resembles regular spaghetti and is about the same size but square in cross section. Traditionally it is cut from rolled out dough by doing a final roll across a wooden box , the top of which tightly strung with wires - the Guitar / Chitarra. In Italy this is most often fresh pasta, but it is available dried.

The photo specimens were 0.080 inch square by 42 inches long, folded to 21 inches. Many pasta machines make spaghetti in this form. Spaghetti Lunghi - [284] This is exactly the same as regular Spaghetti, but much longer. Those I had on hand were 21 inches long and 0.075 inch diameter. Spaghetti al Nero di Seppia - [285; Spaghetti with Squid Ink] This is spaghetti dyed black with squid ink, In the case of the photo specimen in is int "lunghi" form. 21 inches, or 42 if you count both sides of the fold. 0.73 inch diameter. Ingred: durum semolina, cuttlefish ink 2%. Spaghettine - [347 Broze Die] This pasta is much like Linguine, but a little wider and thicker. The photo specimens were 21.5 inches long, 0.111 wide and 0.053 inch thick. Spaghettini - [014] This pasta is much like spaghetti, but a little thinner.

The photo specimens were 10.2 inches long and 0.065 inch diameter. Spaghettoni - [192] This pasta is much like spaghetti, but a little thicker. The photo specimens were 10.2 inches long and 0.083 inch diameter, almost exactly the same as De Cecco has given for Vermicelli . Stringozzi - [089] A specialty of Umbria in central Italy, this is a long thin pasta with a square cross section and a rough texture that is generally sold fresh. It's a little thicker than regular spaghetti but pretty much identical to Spaghetti alla Chitarra . Tagliatelle - [049; Tagliarelli, Reginelle, Fresine, Nastri, Fettuccelle, Fettucce romane, Fiadi] This very important flat ribbon pasta is rarely sold under this name in North America. There is no definitive difference between Tagliatelle and Fettuccini , but in North American practice, "Tagliatelle" more often implies pasta made fresh, while "Fettuccini" more often implies dried pasta.

The photo specimens were 0.26 inch wide and 0.035 inch thick. They were labeled "Tagliatelle", but were actually narrower than nests from other makers labeled "Fettuccini", so width is not definitive. Waverly Root holds they are the same thing, with "Fettuccini" the Roman name and "Tagliatelli" used elsewhere. Tagliatelle is usually used with heavier meat sauces. Taglierini - [052; Tagliolini] The smallest pasta in the Tagliatelle family, a flat ribbon pasta a little larger than Spaghetti . It is generally made fresh. Trenette A flat ribbon pasta smaller than Linguini . Tripoline - [105] This is a long ribbon pasta with ruffles on one edge only. The photo specimens were 0.300 inch wide, 9.5 inches long and 0.42 inches thick. Unlike unruffled flat pasta strips these are unlikely to stick together during the early stages of cooking. Tubettini home Home long pasta spaghetti: "little strings", long, thin strands of dried pasta. The standard against which others strands are compared.

spaghettini: thinner spaghetti (but not as thin as angel hair) spaghettone: big spaghetti. capellini tangelo (capelin): angel hairs: the thinnest and most delicate of the spaghetti family. Sometimes an egg pasta. linguine: little tongues: narrow flat strands of dried pasta (usually). Sometimes a fresh pasta of the same size and shape can be call linguine. bucatini: pierced pasta. Slightly thicker than spaghetti with a hole in the center. Sometimes called perciatelli. vermicelli: also very thin and fine spaghetti. This term is used mostly in southern Italy. bigoli: a whole wheat thicker than spaghetti pasta, common in Venice and the Veneto. perciatelli: same as bucatini. pici (or pinci): this is a hand-rolled pasta, primarily from the Montalcino and Pienza region. It resembles a slightly thick spaghetti, and generally comes in nests. Ideal for lamb and boar ragus. tubes penne: quills. The basic tubular pasta. About 5/16 inch in diameter, and about one-inch long, cut on the diagonal.

Can be smooth (lisce) or with ridges (rigate). garganelli: see under fresh pasta, although commercially one can sometimes get a maccheroni version. elicoidali (a helix): these are tubes with ridges that have been cut squared off, not on the diagonal. The ridges curve around the tube in a raveling sort of way. Larger than penne. cavatappi: not very common, but a great sauce coverer.. Really larger fusilli (see above) with holes in the middle, therefore qualifying as tubes. maccheroni: now sort of an all-purpose general name for dried pasta. chifferi: a maccheroni in sort of a half-moon shape, or an elbow. About one-inch long. rigatoni: big penne, ribbed. Generally slightly curved. Large, fat and generally quite chewy. rigatoncini: slightly smaller rigatoni. millerighe: (thousand lines) bigger than rigatoni, more ridges, generally a little flatter tube, and straight.

ziti: (bridegrooms) these are smaller versions of rigatoni, about two inches long, and a staple of Naples. paccheri: a tube pasta, wide and short. About 3/4 inches in diameter and 3/4 inches in length. Made with durum. A special favorite is paccheri di Gragnano, from what is reputably the premier durum flour pasta making village (near Napoli). Popular as a pasta with seafood and garlic. mezze maniche: (striped sleeves) a pasta very similar to paccheri (see above): same size and shape, but generally made from regular flour and is usually found in the north -- Bologna, Genoa, etc. special shapes fusilli: short spiral strands of pasta that resemble a corkscrew. They also seem to be shaped like a metal spring. Fusilli lunghi are long strands of the same. trofie or troffie: a Genoese home-made pasta that sort of resembles a corkscrew. Made by holding a two inch length of pasta under your fingertips, rolling it, and then hold both ends and twist it.

troffiette: these are really Genoese gnocchi, made with semolina flour, not potato. They have the twisted, squiggle-like shape. conchiglie: shells, pure and simple. All kinds of base: tomato, spinach, etc. And can be small to fairly large. farfalle: bow ties. Easily identified. lumache (snails): these are curled pastas, not quite tubes, that resemble snails orecchiette ( little ears): tiny ridged, pinched pasta discs. The little discs are pressed in the making by a thumb to create a little hollow, a perfect shape to gather in the sauce. A classic pasta of Apulia. ditallini: "little toes", very short tube-shaped macaroni. Used often in soups.

strozzapreti: (priest stranglers) a tightly rolled length of pasta, about two inches, with a twisted shape gemelli: (twins) looks similar to strozzapreti, but are generally doubled strands, short and thick pasta, that are twisted together to look like spirals cavatelli: narrow small strips of pasta, with a slit in the middle, giving it a shell-type shape gnocchetti rigati: This is dried pasta, created to look like a small gnocchi, with the ridges gramigna: (grass) narrow, curly small length of pasta with a hole in the middle. maltagliati: these are really left over scraps of pasta (poorly cut) that can be used in soups, etc.

rotini: little spirals or twists of pasta pinci: handmade pasta (without eggs), made by rolling out a little piece of pasta until it becomes a long, thin string, of about 8 inches sedanini: little celery stalks one-inch-long maccheroni with a slight bend that resembles celery stalks pastina: tiny specs of pasta, like rice, used in soups corzetti: thin, hand-stamped (generally) wafers, or discs, found mostly in Genoa, and named after old Genovese stamped money pieces. Made from white, whole wheat or chestnut flour. gigli, campanelle, riccioli: flower-shaped small tubes of pasta. Gigli means lilies. A pasta good with hearty, chunky dishes. ziti: a fatter form of penne, a thick, long, hollow pasta shape. Because of their length they are usually cut into four-inch long pieces. Found in Sicily and southern Italy. zucchette: (little hats) a Pugliese or Sicilian pasta that is rounded, and hollow inside, like a cup or a hat. Ribbed. About 3/4 inch high. Very unusual shape: captures tomato sauce well.

anellini: little circles of dried pasta, about 1/2 inch in diameter. Used similar to ditalini. radiatori: you guessed it -- radiators! Semolina pasta about 7/8 inch long in the shape of coils, or radiators. casarecci: shaped like a very narrow, twisted and rolled tube. About 1 1/2 inches long. Turned on end it looks like a tiny "s". Best with meat sauce. fresh pasta, ribbons tagliatelle: (from the verb "to cut"): the standard flat ribbon fresh egg pasta, the basic food of Bologna. This pasta should be 1/4 inch wide. fettuccine: really the same as tagliatelle, most often associated with Rome. The name is better known in the U.S. probably because of the Roman association. Some purists say the fettuccine should actually be slightly narrower than tagliatelle, say one-fifth inch wide. Whatever. tagliolini: a narrower version of tagliatelle. How about 1/10 to 1/12 inch wide. tajarin: Piedmont dialect for tagliolini.

trenette: this is the Ligurian version of tagliatelle. Generally thinner. The classic pasta for pesto. Trenette has been commercialized sometimes into a pure macaroni (non-egg) pasta. The authentic trenette is fresh. tonnarelli: a squared off version of thin tagliatelle, generally Roman. Similar to maccheroni alla chitarra. pappardelle: the widest tagliatelle. Can be anywhere from1/2 inch to an inch, but generally about 3/4 inch in width and about six inches long. Has to be hand cut. garganelli: not a ribbon, but generally a fresh egg pasta. It is a one and one-half inch square of pasta, rolled up into a tube, one corner down to the far corner, and rolled over a comb or comb-like machine that creates grooves to hold the sauce better. scialatielli: a flat, egg pasta, slightly thicker than spaghetti, made usually with durum flour, especially popular in Rome and the south. strascinati: this is a fresh pasta from the Puglia region made generally with flour and lard and water.

It is a small sausage-type shape, commonly called leaves. The leaf structure is imprinted by "dragging" the disc across a rough instrument called a cavarola. fresh pasta, stuffed ravioli: a name given to many flat-shaped pastas, almost generic. The basic shape is square, and they can be small: raviolini; or large squares: raviolone. They take a wide variety of stuffings. agnolotti: Piedmont-style ravioli. Mostly stuffed with meat. Mostly squares but can be half-moon shaped. cansonei: "little britches", mostly found around Bergamo, generally stuffed with sausage, bread and parmesan. capellacci: "big hats", generally large, flat ravioli found in Ferrara. Generally stuffed with pumpkin. pansoti: "pot-bellied", large, egg-rich, thickly stuffed ravioli from Liguria. Stuffed with herbs, egg and cheese. tortelli: "little cakes", fat, long ravioli, generally filled with ricotta and spinach.

Tortelli di zucca are a traditional dish in Lombardy, filled with yellow squash and crushed almond cookies, and served with butter and parmesan. mezzalune: ravioli not in squares but in a half-moon shape. tortellini: the classic stuffed pasta from Bologna. Made from circles of pasta, filled, and then folded over and wrapped around the finger. Exquisite. cappelletti: "little hats", same as tortellini, except made from squares of pasta, filled, folded over and wrapped around the finger. The square shape allows for a piece of the folded-over pasta to stick up and out as if it were a bishop's hat. tortelloni: just like cappelletti, made from squares of pasta, but larger pieces. culingiones: an oval, stuffed pasta which is the ravioli style in Sardinia. others: lasagne: large, flat egg pasta that is used to create a layered, baked dish, with a variety of stuffings, such as vegetarian or ragu between the pasta layers.

cannelloni: "large tubes", flat sheets of pasta, like lasagna, about four inches long, that are filled with a variety of stuffings, and then rolled up into open-ended cylinders. maltagliati: "badly cut" flat egg pasta that can be almost any shape. Generally it consists of the left-over edges or pieces of pasta after the sheet is cut into something like ravioli. Used in soups, but also in some creative dishes.

Question: What is the pasta that is made in very thin strips called (little worms)?
Answer: Vermicelli